Prepare biscuits: In large bowl, mix flour, baking powder, salt, and 1/3 cup sugar. With pastry blender or two knives used scissor-fashion, cut in 9 tablespoons cold margarine or butter until mixture resembles coarse crumbs. Stir in milk; quickly mix just until mixture forms a soft dough that leaves side of bowl.

Beat cream with 2 tablespoons sugar until soft peaks form. With fork, split warm shortcakes horizontally in half. Spoon some blueberry-peach mixture into each split shortcake; top with sweetened whipped cream, then some more blueberry-peach mixture.

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